Gluten Free Artisan Bread Rolls

These Gluten Free Artisan Bread Rolls will be the star of your next dinner party. With a cackly/crunchy crust, they remind me of the rolls and Broetchen you can find in bakeries all over Europe. Serve them at your next dinner party with some high-quality olive oil for dipping. Or use them to make a delicious gluten free Panzanella salad (a Tuscan summer salad made with bread). And my personal favorite way to enjoy these gluten free dinner rolls - warm from the oven with butter and some homemade jam.

This recipe was created to provide an alternative to my light and fluffy gluten free dinner rolls which are made with Caputo Fioreglut (a gluten-free specialty flour from Italy)

Recipe Ingredient Notes

Gluten Free Flour: This recipe for Gluten Free Artisan Bread Rolls will not work with store-bought gluten-free flour blends like Bob Red Mill 1-to-1 or Cup4Cup. Each flour in this recipe has a purpose in this recipe.

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I only use Whole Psyllium Husks in my gluten-free bread recipes. I have NOT tested this recipe with Psyllium Husk sold in powder form.

Yogurt: The added yogurt tenderizes the dough and gives the bread a wonderful flavor. Casein, a protein found in dairy yogurt, can mimic gluten and help with the structure of the dough. I have tested this recipe with plain yogurt and plain greek yogurt. If you use a non-dairy please be aware the structure of the bread may be different.

Recommended Kitchen Tools

To successfully make Gluten Free Artisan Dinner Roll Recipe, you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this gluten-free bread recipe. One can make the dough by mixing it by hand but it will be tricky and sticky.

Oven Safe Pot: For the steam, the best option is a shallow, oven-safe pan that can withstand high temperatures. I like to use a cast iron skillet.

You will also need a sheet pan, a digital thermometer (to check the doness of the dinner rolls), a pastry brush and a razor or bread scoring tool.

What is Psyllium Husk?

Psyllium husks come from the seed of the Plantago plant, a native of India and Pakistan. It is naturally gluten-free. It is known as a source of soluble fiber which loves to absorb moisture. This ingredient helps reduce the crumbly structure often found in gluten-free baked goods. It gives the dough elasticity and flexibility and makes it workable.

Psyllium husk is especially useful in gluten-free recipes which rely on the structure gluten provides. Psyllium interacts strongly with the proteins in gluten-free flours, creating a sturdy enough structure to support highly leavened bread once the bread cools. Skipping the psyllium husk will cause the bread dough to be very sticky and you will not be able to properly shape the buns.

How to make Gluten-Free Artisan Bread Dough

The dough for gluten-free artisan rolls can be made with a stand mixer or by hand. If you use a stand mixer, please make sure to use the dough hook. If you choose to mix the dough by hand, make sure to blend all ingredients well.

1. Start by activating the yeast in the warm water. Warm the water in a small bowl in your microwave for 30-60 seconds. The temperature should be around 110F (No hotter than 115F which will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle the active dry yeast and a generous pinch of sugar over the warmed water. Allow for it to sit for 10-15 minutes. Your yeast will be ready when it looks bubbly and frothy. IF your yeast is not bubbly and frothy after 10 minutes, it should not be used in any recipes
2. In the bowl of a stand mixer or a large bowl sift together the gluten-free flours, psyllium husk, xanthan gum, kosher salt, and brown sugar. Add the yogurt and vinegar.
3. When the yeast mixture is ready, add it to the dry ingredients. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft and not like your typical bread dough (This is normal for Gluten Free bread dough).
4. Remove the bowl from the stand mixer and cover with a clean towel. Allow the dough to sit at room temperature for 30 minutes. During those 30 minutes, the flours and psyllium husk will hydrate.

Shaping and proofing of Gluten Free Artisan Bread Rolls

Once the gluten free artisan bread roll dough has rested for 30 minutes, it is time to shape it into little buns.

1. Line a sheet pan with parchment paper and sprinkled with some fine cornmeal ready. The cornmeal will keep the rolls from sticking to the parchment paper.
2. Using a kitchen scale, divide the dough into 6 equal pieces by weight. Weigh the entire dough and divide it by 6. It should be around 100 grams per roll.
3. On a lightly floured kitchen counter (I use tapioca starch for this), shape the pieces of gluten free bread dough into smooth dinner rolls. If your dough is sticky, you can lightly grease your hands or sprinkle a tiny bit of flour, but avoid using too much as it can affect the dough's texture.
4. Arrange the gluten free artisan bread rolls on the sheet tray. Make sure to leave some room between them so they can rise properly.
5. Once all the gluten-free artisan rolls have been shaped, cover them with a clean tea towel or sprayed plastic wrap. Let the dough rise in a warm place until 50% bigger than its original size. At this point, you can also refrigerate them for up to 8 hours and allow them to rise slowly in the fridge.
6. I like to use my oven for this by preheating it for a few minutes until it’s around 100F (check your oven thermometer!!), TURN OFF and place the tray of gf bread rolls in the oven. Depending on how warm your kitchen/proofing environment is, this can take anywhere from 45 - 75 minutes.

Note about rising during warm summer months: Issues with bread dough rising too quickly during warm summer months are very common. I recommend placing the shaped buns in the fridge for 2-3hrs which will allow them to rise slowly. When ready to bake, allow for them to sit at room temperature for 30 minutes while preheating the oven and making the cornstarch glaze.

Cornstarch Glaze for Rustic Crust

To achieve a shiny crust with a nice crunch, the bread rolls are "glazed" with a corn starch slurry before baking. When the bread is baked in an oven with steam- the starch in the crust is able to gelatinize before it all dries out and becomes crispy. This is what makes the crust crisp, shiny, and delicious- characteristic of "artisan" bread. Basically, any starch (tapioca flour or cornstarch) can be used to make this glaze.

Alternatively one can brush the buns with oil or an egg yolk/water mixture before baking. I can not guarantee this will achieve the same shiny, crusty bread as the cornstarch glaze. For a softer crust brush the unbaked dinner rolls with heavy cream.

How to bake Gluten Free Artisan Dinner Rolls

1. Once the gluten free artisan bread rolls are puffy looking and 35-40% bigger than their original size preheat the oven to 475F. It will take at least 30 minutes for the oven to fully preheat. Arrange one oven rack in the middle of the oven and the second one the closest to the bottom of the oven (this is for the steam bath)
2. When the oven is fully preheated, bring water to boil in an oven-safe pot or pan. I like to use a cast iron pan for this. The boiling water creates steam in the oven which will help with the crust of the bread rolls.
3. While waiting for the water to come to a boil, quickly prepare the cornstarch glaze. Mix the water and cornstarch in microwave-safe container and heat for 15-20 seconds on HIGH or until thick. Whisk it well. Be careful - this mixture can be very hot and easily overboil.
4. Remove from the microwave and give it a good stir to ensure the cornstarch is fully combined with the water. The mixer will be thick and look similar to glue.
5. Brush each bun with the cornstarch glaze using a pastry brush. Then score each artisan bread roll with a razor blade or a serrated knife somewhere between ¼" and ½" deep.
6. Once the water is at a boil, CAREFULLY transfer the pot/pan with the boiling water to the oven placing it on the bottom rack.
7. Place the bread buns on the middle rack and bake at 475F for 10 minutes. After 10 minutes CAREFULLY remove the pan holding the water and reduce the oven temperature to 450F.
8. Finish baking the gluten-free artisan bread rolls at 450F for 15-17 minutes until golden brown and they have an internal temperature of at least 205F.
9. Remove the gluten free dinner rolls from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
10. These gluten-free rolls are best when eaten within the day of baking. Should you happen to have any leftovers, store the baked rolls in an airtight container at room temperature for 1-2 days.

Storing and Freezing

It's no secret that gluten-free bread tends to get stale very quickly. To prolong the shelf life I recommend storing the fully cooled gluten-free artisan bread rolls in an airtight container or ziplock bag at room temperature. The buns will lose their crunchy crust the longer they sit in a container or ziplock bag and become chewy. (especially if it's a humid day!). To reheat/re-crisp the rolls place them on a sheet tray, cover them with foil and bake at 350F for 10-15 minutes.

To freeze the rolls, place them into a ziplock bag and try to squeeze out as much air as possible. Freeze up to 6 weeks. Allow the rolls to thaw in the fridge or on the counter. Once thawed, I recommend crisping them in the oven at 350F for 10-15 minutes (make sure to cover them with foil before breaking)

Serving Ideas

Enjoy these dinner rolls like every other bread out there. If you ask me, these gluten-free dinner rolls are the best still warm from the hot oven with a generous amount of butter and jam.

• They are fabulous for dipping in good olive oil along with a nice spread of cheese and cold cuts.
• Use them to make Panzanella Salad (Tuscan chopped salad of soaked stale bread, onions and tomatoes) or homemade croutons.
• I love serving these rolls with a hearty bowl of soup such as this Gluten-Free Broccoli Cheddar Soup or this Homemade Gluten-Free Tomato Soup.

Variations of Gluten Free Artisan Bread Rolls

Here are a few variations of gluten-free artisan bread rolls you can try, each adding a unique twist to the classic recipe:

Jalapeño Cheddar Gluten-Free Artisan Rolls: Add 60 grams of shredded cheddar and 30-50 grams pickled jalapeños (depending how spicy you like it) to the gluten free bread dough along with 3 grams garlic powder and a generous pinch of cayenne (optional)

Sunflower Seeds Artisan Bread Rolls: Soak 50 grams of raw, unsalted sunflower seeds in 50 grams of hot water while preparing the gluten free bread dough. Once the dough is prepared, drain the sunflower seeds and add them to the dough. Sprinkle the rolls with some additional sunflower seeds before baking.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.